Chocolate cherry goji Bars

Canadian Gardening Annual 2016 - - Kitchen Gardener -

Makes 8 bars ½ cup raw wal­nuts ¾ cup raw al­monds ¼ cup Med­jool dates, pit­ted ½ cup dried goji berries 1 tsp vanilla ex­tract 1/8 tsp cin­na­mon 1 cup dried cher­ries 2 tbsp ca­cao nibs

In a food pro­ces­sor, com­bine the wal­nuts and the al­monds and process un­til they are the size of small gravel. Add the dates, goji berries, vanilla ex­tract and cin­na­mon and process un­til the mix­ture forms clumps and be­gins to stick to­gether. Add the cher­ries and ca­cao nibs and process briefly to in­cor­po­rate the in­gre­di­ents, but leave some small chunks for tex­ture. Stop the ma­chine and check the con­sis­tency: De­pend­ing on the nat­u­ral mois­ture of the dates, you may need to add a touch of wa­ter – 1 tea­spoon at a time – to get the crumbs to stick to­gether when pinched. If the dough is too wet, blend in a few ex­tra al­monds. Place the dough on a large sheet of plas­tic wrap on a cut­ting board. Press the dough into a compact rec­tan­gle, then wrap it tightly in the plas­tic, com­pact­ing it even more. Use a rolling pin to roll the dough into a ½"-thick layer. Un­wrap the dough and cut it into bars or bites as de­sired. The en­ergy bars will last sev­eral weeks un­re­frig­er­ated and cov­ered, or keep them in the freezer for long-term stor­age. su­per­food Boost add ½ tea­spoon spir­ulina pow­der while blend­ing the in­gre­di­ents for a min­eral-rich green up­grade.

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